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Key Lime Tart Recipe

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This recipe for Key Lime Tart, by , is from Linda's Cooking My Way Through Covid19 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda McLaughlin

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1 c graham cracker crumbs
2 tbsp sugar
pinch salt
2 tsp ground canela(I use cinnamon;discovered the$5.25canela I bought isn't ground!)
c unsalted butter, melted
FILLING:
1 tbsp grated lime zest
4 large egg yolks
two 14 oz cans sweetened condensed milk
c fresh lime juice(I use bottled)
c lightly whipped cream or Reddi-Whip(see below)
1 lime, sliced paper thin

Directions:
Directions:
CRUST:
1.Preheat oven to 350. Adjust an oven rack to center position.
2.Mix the crumbs, sugar, salt and canela/cinnamon in a medium bowl. Add the butter and stir with a fork until well-blended. Press the mixture evenly over the bottom and about 1 to 1" up the sides of a 9" springform pan. Bake until lightly browned and fragrant, about 12-15 minutes. Cool.
FILLING:
1.Whisk the zest and the yolks in a medium bowl and let stand 2 minutes. Whisk in the condensed milk and the lime juice and set aside at room temperature to thicken. This will happen almost immediately
2.Pour the filling into the crust and bake until the center is set, about 15 minutes. Cool to room temperature and refrigerate until well chilled, at least 3 hours.
3. Serve with lightly whipped cream and garnish with lime slices. (I usually leave off the whipped cream because my boyfriend lactose-intolerant; sometimes I use Reddi-Whip but it's DELICIOUS even without the whipped cream)

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is both my and my boyfriend's favorite dessert ever.
Recipe of Santa Fe School of Cooking 4/4/15

 

 

 

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